Ingredients

¼ cup butter or oil

1 onion, coarsely chopped

1 clove garlic, minced

2 ribs celery, coarsely chopped

1 green pepper, halved, seeded with ribs removed, coarsely chopped

1/3-cup all-purpose flour

2 cups milk

1 tsp salt

¼ tsp pepper

½ tsp Tabasco sauce

½ cup chilli sauce

3 cups cooked rice

1 lb. thin fish fillets

2 tomatoes, sliced

Preparation

Oven at 400oF/200oC

  1. Prepare sauce by heating butter or oil in a large saucepan or Dutch oven.
  2. Add onions and garlic and cook until tender and witted - about 4 min. Add celery and peppers. Cook for 3 min. Do not brown.
  3. Add flour and stir well. Cook 3 min. longer.
  4. Add milk and bring to a boil. Season with salt, pepper and Tobasco. Stir in chilli sauce. Taste and adjust seasoning.
  5. Place rice in the bottom of a buttered 9" x 13" / 3L baking dish. Arrange fish fillets over the rice in a single layer. Place sliced tomatoes over the fish. Pour sauce over top.
  6. Bake in a preheated 400oF/200oC oven for 20 minutes or until fish is just cooked. Serve with a green vegetable.